Forget everything you think you know about "intestines." This isn't about animal organs; we're diving into the surprisingly delicious world of vegetarian "intestines"—a playful name for a hearty, flavorful Vietnamese dish often made with a type of wide, flat rice noodle. These noodles, when prepared correctly, mimic the texture and satisfying chewiness of actual intestines, making this a truly unique culinary experience. This vibrant vegetarian adaptation of a classic Tet (Lunar New Year) recipe is surprisingly easy to master, offering a delightful blend of savory and subtly sweet flavors.
This recipe, perfect for both experienced cooks and enthusiastic beginners, utilizes readily available ingredients to create a comforting and satisfying dish. The braising process, using rich coconut water, imbues the noodles with a depth of flavor that elevates this simple meal to something truly special. Ready to create your own delicious vegetarian intestines? Let's get started with our easy, step-by-step guide.
Tools Needed
- Knife
- Cutting board
- Pot
- Cloth bag
- Bamboo skewer
- Frying pan
Ingredients
- King oyster mushrooms: 2 large
- Sugar: 1 teaspoon
- Vegetarian seasoning powder: 1/2 teaspoon
- Five-spice powder: a little
- Roasted peanuts: some
- Vegetables (for serving)
- Fresh coconut water: 30ml
- Vegetarian grilled sauce: 1 teaspoon
- Cooking oil: a little
- Vegetarian fish sauce: 1 teaspoon
- Pickles
- Cucumbers
- Vermicelli
- Bean sprouts
- Scallion oil
- Bread or rice
Step-by-Step Instructions
Step 1. Prepare the Mushrooms
- Cut off the mushroom heads and cut the mushrooms into 1cm long pieces. Then, cut lengthwise to create strips about the size of a finger.
- Boil the mushrooms for 3 minutes, then remove and squeeze out excess water.
- Let the mushrooms cool, then place them in a cloth bag and squeeze them dry.
- Use a bamboo skewer to pin the mushrooms together, creating the shape of intestines.
Step 2. Cook and Season the 'Intestines'
- Fry the mushrooms until golden brown and fragrant.
- Season the mushrooms with sugar, vegetarian seasoning powder, five-spice powder, vegetarian fish sauce, and vegetarian barbecue sauce. Stir to combine.
Step 3. Braising in Coconut Water
- Add fresh coconut water (or filtered water) and simmer until the intestines are dry and the braising liquid thickens.
Step 4. Finishing Touch
- Add crushed roasted peanuts.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- Using larger mushrooms makes the process easier. Removing the mushroom heads prevents black spots.
- Squeezing out the water from the mushrooms before frying helps to prevent them from being soggy and ensures a crispier texture.
- Fresh coconut water adds sweetness and fragrance to the dish. If unavailable, you can substitute filtered water.
- Serve with noodles, rice, pickles, cucumbers, vermicelli, bean sprouts, sweet and sour vegetarian fish sauce, and roasted peanuts.
Nutrition
- Calories: 200-250
- Fat: 10-15g
- Carbs: 20-25g
- Protein: 5-7g
FAQs
1. What are 'vegetarian intestines'?
It's a playful name for wide, flat rice noodles that, when cooked, resemble the texture of intestines. It's a common comparison in Vietnamese cuisine.
2. Can I use other types of noodles?
While these wide rice noodles work best for the texture, you could experiment with other wide noodles, but the results might vary slightly in terms of chewiness.
3. Where can I find the ingredients?
Most Asian grocery stores will carry the wide rice noodles and other ingredients. You can also often find them online.
This Vegetarian Intestines recipe, a delightful twist on a traditional Tet dish, offers a unique and flavorful culinary experience. With its simple preparation and readily available ingredients, it's a perfect addition to your Lunar New Year celebration or any weeknight meal. Enjoy the satisfying chewiness and rich coconut flavor of this surprisingly easy-to-make vegetarian delight!